Save The kitchen was still dark when I started measuring oats, that quiet hour before sunrise when everything feels possible. I had stumbled across this recipe during a particularly chaotic week when meal prep became my only meditation. Something about the combination of toasted coconut and tart raspberries felt like breakfast should feel comforting but interesting.
My sister was visiting from out of town and I wanted something that could feed a crowd without requiring attention at the stove. We ate it straight from the baking dish, still warm, while catching up on months of stories. Now it is my go-to whenever houseguests stay over.
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Ingredients
- Rolled oats: Use old-fashioned rolled oats rather than quick oats for better texture and structure
- Shredded coconut: Toast it lightly in a dry pan before adding to the mixture for deeper flavor
- Coconut sugar: Brown sugar works perfectly fine if you cannot find coconut sugar
- Almond milk: Any unsweetened plant milk will work, though oat milk makes it extra creamy
- Raspberries: Frozen raspberries work well but may need an extra 5 minutes baking time
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Instructions
- Preheat your oven:
- Set it to 350°F and grease a 9x9-inch baking dish with a little coconut oil
- Mix the dry ingredients:
- Combine oats, coconut, walnuts, sugar, baking powder, cinnamon, and salt in a large bowl
- Whisk the wet ingredients:
- Blend the almond milk, melted coconut oil, vanilla, and maple syrup until smooth
- Combine everything:
- Pour the wet mixture into the dry ingredients and stir until fully incorporated
- Add the fruit:
- Gently fold in one cup of raspberries, being careful not to crush them
- Assemble and bake:
- Transfer to your baking dish, scatter remaining raspberries on top, and bake for 35 minutes until golden
- Rest and serve:
- Let it cool for 10 minutes to set, then serve warm with your favorite toppings
Save This recipe has become a weekend tradition in our house. Even my partner who claims not to like oatmeal goes back for seconds.
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Make It Your Own
Swap raspberries for blueberries, diced apples, or even peaches in summer. Add a teaspoon of almond extract instead of vanilla for a subtle nutty twist that pairs beautifully with the coconut.
Storage and Reheating
Leftovers keep remarkably well in the refrigerator for up to five days. I often portion it into individual containers on Sunday for effortless breakfasts throughout the week. Reheat individual portions in the microwave with a splash of milk.
Serving Suggestions
A dollop of coconut yogurt adds creaminess while toasted nuts provide crunch. Consider serving with a side of fresh fruit or a drizzle of almond butter for extra protein.
- Try it with a spoonful of tahini stirred in while warm
- A sprinkle of lemon zest brightens all the flavors
- Cold leftovers make an excellent snack straight from the fridge
Save There is something deeply satisfying about a breakfast that feels indulgent yet nourishes you from the inside out.
Recipe FAQs
- → Can I use frozen raspberries in this baked oatmeal?
Yes, absolutely! You can use either fresh or frozen raspberries. If using frozen, there's no need to thaw them beforehand; just fold them directly into the mixture.
- → What plant milks work best for this bake?
Unsweetened almond milk is recommended, but any unsweetened plant-based milk will work beautifully. Oat milk, soy milk, or cashew milk are all great alternatives that will provide a creamy texture.
- → Can I prepare this dish in advance?
Yes, you can prepare the dry and wet ingredients separately the night before, then combine and bake in the morning. Alternatively, you can bake it completely, cool, and then reheat portions when ready to serve.
- → How should I store leftover baked oatmeal?
Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or oven until warm.
- → Are there nut-free options for this recipe?
Yes, to make it nut-free, simply omit the walnuts. You can substitute them with sunflower seeds or pumpkin seeds for added texture, or leave them out entirely.
- → Can I use other fruits instead of raspberries?
Certainly! This baked oatmeal is versatile. Blueberries, sliced strawberries, blackberries, or even diced apples and pears would work well. Adjust the quantity based on your preference.
